Stogie Joe's Tavern in Philadelphia, PA, USA
Guy, I want to say i watch your show as often as possible, and love how you find unique chefs from around the country. I travel all year round and try to visit some of your featured restaurants when possible. I would like to know if there is a home chef method of mashing up the blue crabs to make a sauce, like they do at Stogie Joes for their crab gravy.. Or, a possible method to copy the action of the rolling pin device they use to break down the crab and ingredients. I am very interested in trying to make this dish at home, or at least try to copy their method.